| | Directions | | Chop peppers (mangoes) and let stand in salt water while cutting up cabbage. Add 2 tablespoons salt to cabbage and let stand 1/2 hour. Drain peppers and cabbage well. Mix vinegar, water, sugar, mustard seed and celery seed well and pour over cabbage/pepper mixture. Put in a jar and place stone on top of weight. |
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| Ingredients | | - |  | 2 gallons shredded cabbage |
| - | | 1 quart assorted bell peppers |
| - | | 2 tablespoons salt |
| - | | 1 quart Vinegar |
| - | | 1 quart water |
| - | | 6 cups sugar |
| - | | 2 tablespoons mustard seed |
| - | | 1 tablespoon celery seed |
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